Chicken Laksa

Ingredients

• 1 roast chicken

• 1 tbsp vegetable oil

• 1/3 cup laksa paste

• 4 cups stock or bone broth

• 2 tbsp palm sugar or brown sugar

• 500g fresh hokkien noodles

• 1 cup beansprouts, trimmed

• 270ml can light coconut milk

• 1/3 cup bamboo shoots, rinsed, cut into thin strips

• 1/2 Lebanese cucumber, halved lengthways, deseeded, thinly sliced into 4cm strips

• 3 green onions, thinly sliced diagonally

• Coriander sprigs, to serve

• Mint leaves, to serve

• Lime wedges, to serve

Method

• Step 1

Remove skin and meat from roast chicken, Discard skin and bones. Shred flesh.

• Step 2

  Heat oil in a wok or large saucepan over high heat. Add laksa paste. Cook, stirring, for 30 seconds or until fragrant. Stir in stock and sugar. Bring to the boil.

• Step 3

  Meanwhile, place noodles into a heatproof bowl. Cover with boiling water. Stand for 2 to 3 minutes or until tender. Drain. Cover to keep warm. Place beansprouts into a bowl. Cover with boiling water. Stand for 1 minute. Drain. Set aside.

• Step 4

  Stir coconut milk into stock mixture. Reduce heat to medium-low. Heat, stirring often, until mixture is heated through (not boiling). Add shredded chicken and bamboo shoots. Cook, stirring often (don't boil), for 1 to 2 minutes or until chicken is hot.

• Step 5

  Divide noodles between serving bowls. Ladle soup over noodles. Top with cucumber, beansprouts, green onions, coriander and mint leaves. Serve with lime wedges